Roast Veal in a Pot: the recipe for a tender and succulent dish
Ingredients
- Veal Wedding (1 kg) – choose a quality cut, perfect for becoming tender and tasty.
- 4 carrots – for added sweetness and color.
- 2 onions – for an aromatic and fragrant touch.
- 1 stalk of celery – for its fresh and spicy scent.
- 1 apple – for a sweet contrast that pairs perfectly with the veal.
- Olive oil – for browning and flavoring.
- 1 glass of white wine – to blend and enrich the flavor.
Instructions
- Preparation of ingredients:
- Wash and peel the carrots, then cut them into slices.
- Peel the onions and slice them finely.
- Clean the celery and cut it into small pieces.
- Peel the apple and cut it into cubes.
- Browning the veal:
- In a large saucepan, heat 2-3 tablespoons of olive oil over medium heat.
- Add the veal tenderloin and sear on all sides until golden brown. This will seal in the juices, keeping the meat juicy.
- Adding vegetables:
- Add the carrots, onions, celery, and apple to the pot. Stir well to combine the ingredients.
- Shading with white wine:
- Pour a glass of white wine into the pot, raising the heat slightly to evaporate the alcohol. This step adds depth to the flavor of the roast.
- Slow cooking:
- Cover the pot with a lid, reduce the heat to low and let it cook for about 1 hour and 30 minutes. Check every now and then, turning the roast and making sure it doesn’t stick to the bottom. If necessary, add a little broth or hot water.
- Checking the cooking:
- To make sure your roast is cooked to perfection, use a cooking thermometer: the internal temperature should reach 150-168°F.
- Service:
- Once cooked, let the roast rest for 10 minutes before slicing. Serve with the cooked vegetables and the resulting gravy.
